Items where Author is "Wokadala, Obiro Cuthbert"

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Number of items: 43.

amino acid composition

Tsomele, Gugu Felicity, Meiring, Belinda, Anyasi, Tonna, Mlambo, Victor, Amonsou, Eric ORCID: https://orcid.org/0000-0001-6299-0466, Lepule, Sello Presley, Siwela, Muthulisi and Wokadala, Obiro Cuthbert ORCID: https://orcid.org/0000-0002-0292-400X (2023) Influence of amino acid profile and secondary structure on nutritional and functional properties of Trichilia emetica and Trichilia dregeana protein concentrates. International Journal of Food Science & Technology. ISSN 0950-5423 (Print), 1365-2621 (Online) (doi:10.1111/ijfs.16425)

amylolytic resistance

Dibakoane, Siphosethu R., Da Silva, Laura Suzanne, Meiring, Belinda, Anyasi, Tonna A., Mlambo, Victor and Wokadala, Obiro Cuthbert ORCID: https://orcid.org/0000-0002-0292-400X (2024) The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: a concise review. Journal of Food Science, 89 (9). pp. 5185-5204. ISSN 0022-1147 (Print), 1750-3841 (Online) (doi:10.1111/1750-3841.17270)

artificial neural networks

Maseko, Kayise Hypercia ORCID: https://orcid.org/0000-0002-9926-8714, Regnier, Thierry ORCID: https://orcid.org/0000-0001-7762-9905, Anyasi, Tonna Ashim, Du Plessis, Belinda ORCID: https://orcid.org/0000-0003-4147-9313, Da Silva, Laura Suzzanne, Kutu, Funso Raphael ORCID: https://orcid.org/0000-0002-8162-0329 and Wokadala, Obiro Cuthbert ORCID: https://orcid.org/0000-0002-0292-400X (2021) Discrimination of Musa banana genomic and sub-genomic groups based on multi-elemental fingerprints and chemometrics. Journal of Food Composition and Analysis, 106:104334. ISSN 0889-1575 (Print), 1096-0481 (Online) (doi:10.1016/j.jfca.2021.104334)

banana cultivars

Maseko, Kayise Hypercia, Regnier, Thierry, Meiring, Belinda, Wokadala, Obiro Cuthbert and Anyasi, Tonna A. (2023) Musa species variation, production, and the application of its processed flour: a review. Scientia Horticulturae, 325:112688. pp. 1-16. ISSN 0304-4238 (Print), 1879-1018 (Online) (doi:10.1016/j.scienta.2023.112688)

banana flour

banana flour pasta

Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099)

banana genome groups

banana starch

banana sub-genome groups

banana varieties

cardiovascular disease

Dibakoane, Siphosethu Richard, Du Plessis, Belinda, Da Silva, Laura Suzanne, Anyasi, Tonna Ashim, Emmambux, Mohammad Naushad ORCID: https://orcid.org/0000-0002-9377-6056, Mlambo, Victor and Wokadala, Obiro Cuthbert (2022) Nutraceutical properties of unripe banana flour resistant starch: a review. Starch - Stärke, 75 (9-10):2200041. ISSN 0038-9056 (Print), 1521-379X (Online) (doi:10.1002/star.202200041)

Items where Author is "Wokadala, Obiro Cuthbert"

Items where Author is "Wokadala, Obiro Cuthbert"

amino acid composition

amylolytic resistance

artificial neural networks

banana cultivars

banana flour

banana flour pasta

banana genome groups

banana starch

banana sub-genome groups

banana varieties

cardiovascular disease

composition

cooking quality

diabetes

elements

enzymatic hydrolysis

foaming capacity

genome groups

globular structure

granule morphology

hydrocolloids

linear discriminant analysis

nomenclature

non-communicable diseases

obesity

oil holding capacity

oilseeds

phytochemicals

plant proteins

prebiotics

principal component analysis

processing

resistant starch

secondary structure

support vector machine

taxonomy

techno-functional properties

Trichilia species

unripe banana flour

water holding capacity